Foodborne illness
Introduction
Foodborne illness, also known as food poisoning, is a common, yet distressing and sometimes life-threatening problem for millions of people worldwide. People infected with foodborne organisms may be symptom-free or may have symptoms ranging from mild intestinal discomfort to severe dehydration and bloody diarrhea.
Causes
Foodborne illnesses are usually infectious or toxic in nature and caused by bacteria, viruses, parasites or chemical substances entering the body through contaminated food or water. Food can become contaminated at any point during its production, distribution, or preparation. The primary causes of foodborne illness are pathogens such as norovirus, Salmonella, Clostridium perfringens, and Campylobacter.
Symptoms
The symptoms of foodborne illnesses might vary depending on the source of contamination, but most types of foodborne illnesses cause one or more of the following signs and symptoms: nausea, vomiting, watery or bloody diarrhea, abdominal pain and cramps, and fever.
Prevention
Prevention of foodborne illness starts with your trip to the supermarket. Pick up your perishable foods last, just before checkout. Separate raw meat, poultry, and seafood from other foods in your grocery-shopping cart. To guard against cross-contamination — which can occur when raw meat or poultry juices drip onto other foods — put packages of raw meat and poultry into plastic bags.
Treatment
Most cases of foodborne illness can be treated at home. Treatment usually involves managing symptoms and replacing lost fluids to prevent dehydration. Over-the-counter medications can help control nausea and vomiting and diarrhea. In severe cases of foodborne illness, individuals may require hospitalization.